What's New in March
Vino Vermouth from Destilerías Acha
Atxa Vino Vermouth is landing this month, and we could not be more excited. When you spend time in the Basque country, you’ll often see the locals sipping a vermouth before a big meal. The vermouth apéritif has deep roots there.
When we first talked to Gabriel Acha, it was about his Pacharán (also landing in March), one of the few still made naturally and with locally grown fruit. When the subject of vermouth came up, though, we realized that this was something we had to get involved with. Gabriel has revived and updated century-old recipes and labels to create these vibrant, distinctive vermouths, and they are among the most balanced and compelling vermouths we have encountered.
Now of course these vermouths will work splendidly in all your cocktails, and we certainly recommend using them that way. But taking our cue from their place of origin, we prefer to sip our Atxa Vino Vermouth either on the rocks, with a twist of lemon, or in simple concoctions that really highlight the vermouth itself. Here is our house favorite:
By Alexander Wallace of De Maison Selections
In the Press
From Serious Eats
Cheese pairs well not only with wine but also with cider, as Serious Eats recognizes in "The Cider Press: Cider and Cheese Pairing." They suggest washed rind cheeses as a complement to Basque ciders.
From the Chicago Tribune
Bill St John suggests that a "Wine bottle's back label reveals much about quality" when exploring an unknown wine region.
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